Oceania makes OceaniaNext dining enhancements across fleet

Oceania Cruises has upgraded its onboard dining experience ahead of its scheduled return to service with its ship Marina in August.

OceaniaNext dining enhancements have seen new menu items added across the fleet in various restaurants aboard its ships during the cruise industry shut down, after previously rolling out a vegan and halal menu.

Marina first to debut OceaniaNext dining enhancements

Oceania Cruises’ ship Marina

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In a press release, the cruise line described the OceaniaNext dining enhancements as the first in a series of product upgrades being introduced across its fleet of six luxury cruise ships.

The OceaniaNEXT enhancements will debut on Marina initially, and later this year aboard Regatta, Insignia, Nautica, Riviera, and Sirena as each vessel returns to sailing.

Among the OceaniaNext dining enhancements are two dozen new dishes on the dinner menu in The Grand Dining Room, 21 new items on the Toscana dinner menu, as well as new snack foods in the ships’ cafes and lounges.

“These OceaniaNEXT enhancements not only elevate the guest experience, they showcase the creativity and passion our team has for crafting unique and memorable experiences for our guests,” said Bob Binder, President & CEO, Oceania Cruises.

Oceania Chef Franck Garanger with Toscana Dishes

Oceania Chef Franck Garanger with Toscana Dishes

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“We’ve undertaken this ambitious brand initiative to elevate every facet of the Oceania Cruises guest experience to new levels,” he added. “From thoughtfully reimagined menus to enhanced service levels to the dramatic re-inspiration of our six ships, guests will find that the Oceania Cruises experience is better than ever.”

OceaniaNext is a fleet wide upgrade program touching every aspect of the Oceania cruise experience. The most visible aspect has been the refit and refurbishment of Oceania ships.

New Appetizers, Main Courses & Sunday Brunch 

More than two dozen new dishes have been added to the dinner menu in the Grand Dining Room, such as new appetizers caramelized duck foie gras accompanied by apricot infused with Loire Valley wine, and mozzarella fior di latte panna cotta with aubergines stiletto and fried focaccia.

New main courses range from French monkfish with saffron-tomato-cognac-cream sauce and wild rice, to veal piccata with sweet and sour lemon sauce, glazed pearl onions and Parisian potatoes.

Other highlights from the updated menu include:

Porcini mushroom risotto 

Crispy Mediterranean vegetable tart with balsamic onion compote 

Braised black cod, seafood emulsion, stuffed calamari and green pea purée 

Grilled prime rib with bone marrow and rustic vegetable casserole 

Carnaroli truffled risotto with smoked ricotta 

Florida lobster tail with Rémy Martin cognac sauce and rice pilaf

Sunday Brunch is an Oceania staple, served weekly in the Grand Dining Room. The new menu has been crafted to include a more diverse selection of international dishes as well as a wider range of healthy options.

Highlights include a new Asian Noodle Bar, a gourmet Taco Corner, a prepared-to-order Pasta Station, a healthy Smoothie Bar and a Salad Bar with an extensive selection of starches, proteins, greens and raw and cooked vegetables for guests to create their own salad combinations.

Toscana Dinner Menu Features 21 New Dishes

Oceania’s signature specialty Italian restaurant Toscana specializes in the rich and rustic regional flavors of the country, and with the OceaniaNext dining enhancements, it now features 21 new dishes, all of which will be served on custom-designed Versace china.

New Toscana highlights include:

Sformatino di Peperoni – roasted bell pepper flan, creamy Parmesan sauce 

Zuppa Fagioli – white bean soup with sausage and pasta 

Tagliolini Carbonara – tagliolini, pancetta, egg yolk-Parmesan sauce 

Agnello Arrosto – stuffed roasted lamb loin with spicy soppressata sausage 

Il Tiramisú ai Frutti di Bosco – red berry tiramisú with mascarpone cream 

Tortino di Cioccolata – molten chocolate fondant with Sicilian blood orange sauce

Greater Diversity in The Terrace Café and Waves Grill

It’s not just the upscale dining that been upgraded, Oceania’s casual eateries have been reimagined too as part of the OceaniaNext dining enhancements.

Lunch offerings at Terrace Café will now include locally sourced fish, sausages and marinated meats, including regional specialties from the ports and destinations visited by the ships.

Waves Grill has added a fresh, prepared-to-order poke bowl station inspired by flavors from around the world including Japan, India, Southeast Asia, the Middle East, the Mediterranean, North Africa, France, the United States, and Mexico.

Grand Dining Room aboard Insignia

New Evening Canapés in bars and lounges

Canapés served in the lounges and bars are part of the Oceania Cruises tradition, and will now include a wider variety of selections, echoing the gourmet inspiration of the new dishes offered in The Grand Dining Room.

Canapes will also now be presented individually to each table as part of the line’s enhanced health and safety measures.

Guests in Penthouse, Oceania, Vista, and Owner’s Suites may choose from a canapé selection now including the addition of plant-based California rolls, a Mezze Platter and a Taco Trilogy.

Service levels have also been significantly enhanced through a combination of increased staffing and implementation of a new electronic ordering system, which ensures that the taking of orders, food and beverage service and table re-setting is more streamlined.

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